Method

1.

To cook the pickled radish, place vinegar, water, sugar and salt in a saucepan over high heat and stir until the sugar and salt have dissolved. Remove from heat and allow to cool completely.

2.

Thoroughly scrub the radishes of all dirt and slice into 4 or 6 wedges (depending on their size), keeping 2cm of the green tops in tact, discarding remaining leaves/tops. Place in a clean bowl or jar and cover with cooled pickling liquid. Keep in the fridge and pickle for at least 24 hours, or up to 2 weeks.

3.

For the rillettes, very finely flake the salmon into a mixing bowl, ensuring there are no bones. Whisk in the crème fraiche, melted butter, chopped garlic chives, lemon juice and zest, smoked paprika and cayenne pepper until very well combined.

4.

Season with salt and ground white pepper. In a separate bowl, whisk thickened cream until soft peaks form. Using a spatula, gently fold the whipped cream into the salmon mix. Refrigerate for

5.

Up to 3 days. To cook the blini, place whole, unpeeled potatoes in a saucepan and cover with

6.

Cold water. Bring to the boil on high, then reduce heat to medium and cook until tender throughout

7.

(30-45 minutes, depending on the size of the potatoes).

8.

This will ensure that no water gets into the potatoes. Once cooked, drain and allow to cool for 5 minutes before peeling and mashing using a potato ricer. Check that you have 250g of potato remaining.

9.

While the potatoes are still warm, stir in the flour, followed by the eggs and finish with 2 tbsp of sour

10.

Cream. If the mix looks a little dry, add more crème fraiche. You can keep the uncooked blini mix in the fridge for up to 2 days.

11.

To cook, heat a skillet or non stick fry pan to mediumlow. Lightly spray the pan with oil, then spoon heaped teaspoons of the batter onto the pan. Allow to cook for about 2 minutes, or until the base is lightly golden brown, then flip and cook on the other side. You can keep the blinis warm in a low oven (100°C) loosely covered in foil for up to 1 hour.

To serve:

1.

Place a generous quenelle of the rilette onto a wooden serving board. Along side it, arrange blini, pickled radish and some salmon roe.

Nutritional information

Nutritional analysis per serving (4 servings)

Energy533kj

Fat Total37g

Saturated Fat17g

Protein22g

Carbohydrate25g

Sugar9g

Sodium865mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.